recipe-for-mini-meatloaf

Recipe for Mini Meatloaf

This recipe for mini meatloaf is THE BEST! I got the recipe from my mom, so it’s special to me. I always think of her when I make them. When I make mini meatloaves, I usually double or even triple the recipe so I can eat them that night for dinner, but also freeze them. Two mini meatloaves is considered a serving, so I line up four on a piece of Reynold’s Wrap and wrap them up tight, making sure the ends were tightly closed. Then I place each “line” of four into a gallon freezer bag. Then when it was time to get them out. You can easily reheat them in the oven on 350 degrees for 25 minutes or until hot inside.

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I love this recipe for mini meatloaf  because it doesn’t require a lot of ingredients and it’s so easy. It can be messy, which is why I tend to make a lot at once. No matter how many I make, they don’t last for long!

In a bowl or 8 cup measuring cup*, beat the egg and milk. Stir in cheese, oats, onion, salt and minced or crushed garlic. Add ground beef and mix well. This is where it tends to get messy — I use my hands to mix everything. It’s just easier for me and I think it does a more thorough job. Shape into eight loaves; place in greased baking dish. You can also place in mini loaf pans. Two “mini loaves” can fit into each of my mini loaf pans.

recipe-for-mini-meatloaf

Combine ketchup, brown sugar and mustard. Spoon over loaves. If you like, you can add some more shredded cheese on top of your mini meatloaves. Sometimes I do, sometimes not. It usually depends on how much cheese I have.

Bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink.

recipe-for-mini-meatloaf

*There are affiliate links in this post. If you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting small business!

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